Passed Hors D’oeuvres

Seafood

Mini Crab Cakes with remoulade & cocktail sauce on a toast round

Seared Shrimp on a Red Rice Sausage Cake with parsley butter

Mini Shrimp & Grit Cake with sweet pepper relish

Lobster Macaroni and Cheese served in a Chinese spoon

Pomegranate BBQ Applewood Smoked Bacon Wrapped Scallops or Shrimp

Grilled Shrimp and Avocado Mousse Bite on Blue Corn Tortilla Round

Crab Tartlet: Coast Crab Dip in mini tart shell

Rare Seared Tuna on Wonton Crisps with fresh cilantro and citrus salsa

She Crab Soup Shot in a demitasse cup with crème fraiche

Traditional Shrimp Cocktail with Bloody Mary Sauce served in a shot glass

Smoked Salmon Cornet with capers, onions and crème fraiche

Beef, Pork and Lamb

Petite Grilled Lamb Chops

Oven Roasted Beef Tenderloin on a biscuit round with orange-currant chutney

Grilled Beef Tenderloin Skewer with Asian peanut sauce

Sliced Pork Loin with fresh rosemary pesto on a parmesan-garlic risotto cake topped with Cumberland sauce

BBQ Pulled Pork served on a Johnny Cake

Miniature Beef Wellington with port wine reduction

Twice Baked Fingerling Potato with smoked Gouda, bacon and scallion OR Roquefort, caramelized shallots, and chive

Crispy Prosciutto, Clemson Blue Cheese and Caramelized Shallot in endive

Lime Marinated Pulled Pork on chorizo risotto cake with fresh cilantro

BLT: Fresh Arugula, grape tomato and cracked pepper aioli on a bacon chip

Brown Sugar Glazed Bacon Wrapped Sweet Potato

Passed Hors D’oeuvres (continued)

Poultry and Foie Gras

Tropical Chicken Salad with mango and papaya in phyllo cup

Seared Tarragon Chicken Salad Stuffed Artichoke Bottom

Peanut Encrusted Chicken Lollipops with Peanut-Chili Dipping Sauce

Sweet Potato Biscuit with Deep Fried Turkey and chipotle marmalade

Blackened Chicken with manchego and black olive tapenade in tart shell

Shiitake Mushrooms stuffed with foie gras and port wine demi-glace reduction

Pulled Duck Tartlet with house made Boursin cheese, roasted pistachio and orange compote

Vegetarian

Tomato Basil Bruschetta with balsamic marinated cherry tomato

Lowcountry Pimento Cheese Sandwiches with olive pick

Croute with Beet Brunoise, orange, goat cheese and mint chiffonade

Mini Caprese Salad on a cocktail fork with balsamic reduction

Fried Green Tomato Bite with sweet pepper relish on goat cheese toast

Cobb Salad Bite in endive leaf (can be prepared with bacon)

Red Seedless Grapes rolled in blue cheese and toasted pecans or pistachios

Three Cheese Stuffed Mushroom Caps (can be prepared with pancetta)

Thai Basil Rolls with chef’s choice of dipping sauce

Chef’s Seasonal Vegetable Soup Shot in demitasse cup (ex. Butternut Squash, Truffle Potato, Tomato-Basil)